Chinese Beef & Broccoli Stir Fry Recipe

Every time I make my Chinese Beef And Broccoli, I feel a spark of excitement. Thinly sliced flank steak, crisp broccoli, zesty garlic and ginger, and a mix of soy and oyster sauces come together in this Beef Broccoli Stir Fry. I relish sharing this simple yet impressive dinner with family.

I always look forward to sharing my latest twist on a classic favorite: Chinese Beef & Broccoli Stir Fry. This is one of those recipes that makes you wonder if restaurant takeout can really compete – trust me, mine does.

I start with 1 lb of flank steak, sliced thinly against the grain, and toss it with 1 tbsp soy sauce and 1 tsp cornstarch to lock in all the flavor. Then there’s the crunchy goodness of 2 cups broccoli florets along with a burst of zing from 2 minced garlic cloves and 1 tsp of fresh grated ginger.

My stir fry sauce’s magic comes from adding an extra 2 tbsp soy sauce, 1 tbsp oyster sauce, a dash of sugar, and 1/4 cup water or beef broth. I sizzle everything in 2 tbsp of vegetable oil split between the beef and veggies, seasoning with salt and pepper to taste.

It’s a delightfully fast and simple dish that’s become a staple in my household – a genuine treat for anyone craving easy, tasty, and healthy flavors.

Why I Like this Recipe

I like this recipe becuase it makes cooking dinner so simple and fun. I can throw together the beef and broccoli quickly and it always comes out tasting better than takeout. I love how the marinade really infuses the beef with flavor and the veggies keep that perfect crunch, which makes me feel like I ate something healthy without sacrificing taste. Lastly, I appreciate that it’s a family favorite – it brings everyone together for a delicious meal that doesn’t take hours to make.

Ingredients

• Flank steak gives ample protein and iron.

  Its marinade adds a rich savory punch.

• Broccoli is loaded with fibre, vitamins, and antioxidants.

  It makes the dish healthy and crunchy.

• Garlic and ginger add aromatic zest and immune benefits.

  They boost flavor real good.

• Soy and oyster sauce deliver umami depth and a slight sweetness that balances the saltiness.

Ingredient Quantities

• 1 lb flank steak, sliced thinly against the grain
• 2 cups broccoli florets (about 1-2 heads)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy sauce (for the beef marinade)
• 1 tsp cornstarch (for the beef marinade)
• 2 tbsp vegetable oil (divided)
• 2 tbsp soy sauce (for the stir fry sauce)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 cup water or beef broth
• Salt and pepper to taste

How to Make this

1. In a bowl, combine the sliced beef with 1 tbsp soy sauce and 1 tsp cornstarch, mix well and let it sit for about 15 minutes.

2. While the beef marinates, prep your ingredients by cutting the broccoli into florets, mincing the garlic, and grating the ginger.

3. Heat 1 tbsp of vegetable oil in a big skillet or wok over medium-high heat.

4. Add the beef to the hot skillet and stir-fry until it’s browned and nearly cooked through. Then take the beef out and set it aside.

5. In the same pan, add the remaining 1 tbsp of vegetable oil. Toss in the minced garlic and grated ginger; stir them for about 30 seconds until fragrant.

6. Add the broccoli florets to the pan. Stir-fry them for around 2 minutes, letting them get a bit tender.

7. Mix in 2 tbsp soy sauce (for the stir fry sauce), 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 cup water or beef broth. Allow it all to simmer.

8. Return the beef back to the pan and stir it in with the broccoli and sauce.

9. Let everything cook together for another 1-2 minutes so the beef is fully cooked and the flavors combine.

10. Taste the dish and season with salt and pepper as needed, then serve hot and enjoy your meal!

Equipment Needed

1. A medium bowl to marinate the beef
2. A sharp knife for slicing the beef and chopping the broccoli
3. A cutting board for prepping the veggies and meat
4. Measuring spoons for the soy sauce, cornstarch, sugar, and ginger
5. A large skillet or wok for stir-frying everything
6. A spatula or wooden spoon to stir the ingredients in the pan
7. A grater to grate the fresh ginger
8. A timer or clock to keep track of the marinade time and cooking durations

FAQ

Chinese Beef & Broccoli Stir Fry Recipe Substitutions and Variations

• If you cant find flank steak, try using skirt steak or even a lean sirloin — both work good in stir fry.
• If broccoli is scarce, you can substitute with Chinese broccoli or even broccolini which gives a similar crunch.
• No fresh ginger? Use about 1/4 tsp of ground ginger. It wont be exactly the same but it works in a pinch.
• Don’t have oyster sauce? Hoisin sauce is a decent substitute, just note it’s a tad sweeter.
• If you’re out of vegetable oil, you can use peanut oil or canola oil, they both handle high heat really well.

Pro Tips

1. Make sure you marinate the beef long enough, it really helps tenderize it and add flavor, trust me, it’s worth the extra few minutes.
2. Don’t cram too much into the pan at once or the beef won’t get a good sear, try stir frying in batches if your pan is on the smaller side.
3. Prep all your ingredients before you start cooking because stir fry goes super fast and you don’t want to be scrambling to chop stuff halfway through.
4. If you think the sauce is too strong or too salty, add a bit more water or broth gradually until you get the right balance for your taste.